Adapted from The Pod. World Peas CSA, project of New Entry Sustainable Farming Project. (June 16, 2011).

My Comment: This is the second year that Adrien and I have belonged to a local CSA, World Peas.  What a wonderful idea behind the CSA — new farmers are mentored and supported while they learn how to plan, grow, manage and market crops. Adrien has photographed some of the farmers — and through this project we’ve met some incredible people.

Our weekly share comes complete with a newsletter suggesting ways to use some of the bounty that we receive.  This recipe actually came from another CSA’s published cookbook, Asparagus to Zucchini. Advertised as an alternative lunch dish, I doubled it — left out the meat — and served it as a stir fry main dish. And found there was plenty leftover for the next day’s lunch too.

Ingredients

2 tsp peanut oil, divided (I used avocado oil because I had it)
2 tsp sesame oil, divided
14 cup diced carrots
ginger (diced), scallions
1 cup diced tatsoi or bok choy

(I added about a cup per person of fresh spinach)

1 1/2 cups leftover rice (I prefer brown)
1/2 cup leftover cooked meat – or substitute (I didn’t use this – more veggies!)
1 egg
chili garlic sauce (optional) and soy sauce
Method

1. Heat wok over medium high heat. Add 1 tsp each of the peanut and sesame oil. Add carrots and stir fry for 2 minutes. Add the greens (bok choy and anything else you’re using) and stir fry for another 2 minutes.

2. Push veggies to the side of the pan and add remaining peanut oil followed by the rice, meat (if using), some ginger and stir fry for 2-3 minutes. Add some green onions.

3. Push the veggies to the side of the pan. Add the remaining sesame oil, and crack an egg into the center of the wok. Scramble it.

4. Once egg is cooked, break it up and mix into other ingredients. Add a little chili garlic paste if you desire and some soy sauce.

5. Cook for another minute or two and serve hot.